My husband does chantrelle picking every fall and gets pounds of them. I have tried drying, canning, blanching and freezing them. This is the best way yet. Roast and freeze. They come out great. You don't have to cook all the water out of them like other frozen ones, and you don't have to rehydrate. I leave out the butter (not sure why you would ever use it with this) and thyme so they can be used in any dish.
Roasted chanterelle mushrooms
- 8 ounces rinsed and trimmed chanterelle mushrooms, cut into 1-inch pieces
- 1 thinly sliced peeled shallot (2 oz.)
- 2 tablespoons olive oil
- 1 tablespoon melted butter
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a 12- by 15-inch baking pan, mix mushrooms, shallot, olive oil, melted butter, thyme leaves, salt, and pepper. Bake in a 400° oven, stirring occasionally, until mushrooms are tender and beginning to brown on edges, 12 to 15 minutes. Use immediately or let stand until ready to use, up to 4 hours.
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